Low FODMAP Chicken Tacos with Citrus Marinade
These low FODMAP chicken tacos are made Escabèche style using a lime juice based citrus marinade from the Yucutan to add tons of flavor to chicken thighs without the garlic and onion. This weeknight chicken dinner recipe can be served on charred gluten-free corn tortillas with shredded cabbage, radishes and jalapeno. It's a healthy well balanced one pot meal idea.Instead of orange, I use lime juice with a little sugar. But if you like orange you can add some fresh juice to this recipe. Meyer lemon would also be great. Though there are normally onions, this recipe has been adapted to be low FODMAP.
Servings 4
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves smashed
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- Sea salt
- 2 medium carrots thinly sliced
- 1/4 cup sherry vinegar or red wine vinegar
- 1/4 cup lime juice
- 2 teaspoons organic cane sugar or clover honey
- 1 bay leaf
- 1 jalapeno thinly sliced
- 1/4 cup roughly chopped mint leaves
For the tacos:
- 12 corn tortillas warmed in the oven or charred stovetop directly on the flame
- 1 cup shredded cabbage for garnish
- 1/2 cup mint or cilantro leaves for garnish
- 6 sliced radishes for garnish
- 4 lime wedges for garnish
Instructions
- Preheat the oven to 400 degrees F.
- In a large oven-proof skillet or saucepan, heat the oil over medium heat. Add the garlic and cook, turning occasionally, until golden brown on all sides and very fragrant, about 3 minutes. Remove the cloves and discard.
- Meanwhile, season the chicken generously with salt and sprinkle the cumin, coriander and allspice over the meat.
- Raise the heat to medium-high and add the chicken in a single layer, spice-side down. Cook until nicely browned on one side, about 4 minutes. Remove to a plate.
- Add the carrot and vinegar to the pan, scraping up any brown bits that may have formed on the bottom, followed immediately by the lime juice, honey, bay leaf, 1/2 cup water and 1/2 teaspoon salt. Bring to a simmer and reduce for 2 minutes.
- Remove from the heat and return the chicken to the pan, seared-side up. Scatter the jalapeno over the top.
- Transfer the pan to the oven and bake, uncovered, until chicken is fork tender, about 15 minutes. Let rest 10 minutes, then roughly chop or shred with a fork, top with mint, and serve alongside the tortillas, cabbage, mint or cilantro, radishes and lime wedges.